OnTap Magazine

THEYEAST • Fermentis SafAle™ US-05 yeast will give a clean and neutral profile, allowing the hops to shine. • Lalbrew New England™ will produce tropical and fruity esters, enhancing the hops. • Fermoale AY4 is an extremely versatile American Ale yeast, low diacetyl production, clean ferments with excellent attenuation capacity. Perfect for an American Pale Ale where you need the hops to shine. Note: - No acids or acidulated malts are used. - Remember to adjust the salts to accommodate your source water if not RO and always add 0.1g potassium/sodium metabisulfite to municipal tap water to ensure the removal of chlorine. - Calculate the exact weight of salts required for your water volume with the following equation: g salt required + g indicated above for 26.50L L of water you use ( ___________________ ) 26.50 THEWATER The best water for brewing an American Pale Ale is low in carbonates, ideally under 50 parts per million (ppm) and medium to high in calcium – between 100 and 200 ppm. This results in water with low residual alkalinity (-47 ppmCaCO 3 ) to ensure a mash pH of around 5.2 for this pale beer. The water should also be moderately soft (70 ppm as CaCO 3 ) with a sulphate:chloride ratio of 3:1 to accentuate the hoppiness of the beer. Going the extra mile: If you want to play with your APA water profile you can increase the Ca and SO4 content to increase dryness, reduce the SO4:Cl ratio to increase mouthfeel/smoothness and/or increase HCO 3 to increase the mash pH to ~5.5 to improve hop expression. Water profile used (in ppm): Ca 120 Mg 15 Na 15 SO 4 150 Cl 50 HCO 3 25 Acquired through the addition of the following salts to 26.5L of RO water: Baking soda 0.8g CaCl 2 3.1g Gypsum 7.4g Epsom - by Dr Hennie Groenewald EDITOR'S RECIPE AMERICAN PALE ALE Type: All Grain Batch Size: 20.00 L Boil Size: 23.44 L Boil Time: 30 min End of Boil Vol: 21.94 L OG: 1.048 IBUs: 37.4 BU:GU: 0.776 EBC: 13.8 ABV: 5.4% ...................................................................................... Water additions: 26.5L 0.80 g Baking Soda 7.40 g Gypsum 3.10 g Calcium Chloride ...................................................................................... Mash Ingredients: 4.75 kg SAB Pale Malt 0.25 kg Caramunich II Malt Mash Steps: Mash in at 60° Celsius for 20 mins Increase the mash temp and mash at 63° Celsius for 40 mins. Mash out at 78° Celsius for 5 mins. Boil – 30 mins: 23.50 g Magnum (14.27%) @ 30.0 mins (35.6 IBUs) 1 tsp Irish Moss @10 mins ...................................................................................... Whirlpool: 15.00 g Citra (13.10%) for 20 mins @ 64° Celsius (0.9 IBUs) 15.00 g Southern Star (11.80%) for 20 mins @ 64° Celsius (0.8 IBUs) ...................................................................................... Dry Hop: 20.00 g Citra (13.10 %) 2 days into fermentation for 5 days 20.00 g Southern Star (11.80 %) 2 days into fermentation for 5 days 20.00 g Citra (13.10 %) 5 days into fermentation for 2 days 20.00 g Southern Star (11.80 %) 5 days into fermentation for 2 days Ferment for 4 days at 20° Celsius Ferment for another 3 days at 18° Celsius Cold crash on day 7 for 2 days. 56 | Autumn 2024 | ontapmag.co.za